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1
Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl.
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2
Grind 1 cup corn kernels to a rough puree in a food processor, then add egg and yogurt, and pulse to mix.
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3
Add corn mixture to flour mixture and stir together until just mixed to make a thick batter.
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4
Stir in 4 tablespoons melted butter.
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5
Set aside for 5 minutes.
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6
Thin with a little milk if necessary.
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7
(Batter may be prepared several hours ahead.)
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8
Warm remaining 4 tablespoons butter in a saucepan over medium heat.
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9
Add remaining 1 cup corn kernels.
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10
Season with salt and pepper, then cook for 1 minute or so to heat through.
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11
Keep warm.
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12
Put greased griddle or cast-iron pan over medium heat.
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13
Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter.
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14
Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned.
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15
Flip and cook for 30 seconds more.
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16
(Be sure to keep heat moderate or else the pancakes will blacken.)
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17
Pancakes may be cooked in advance and reheated.
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18
To serve, place 3 hot pancakes on small plate.
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19
Top with spoonful of cooked corn and some of the butter from the pan.
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20
Drizzle with creme fraiche and sprinkle with chives.
